Description
This creamy potato soup is the ultimate comfort food—rich, hearty, and incredibly easy to make! With simple ingredients like russet potatoes, cheddar cheese, and heavy cream, this soup delivers a velvety texture and deep, savory flavor. Perfect for cozy dinners, meal prep, or feeding a crowd, it’s a dish that never disappoints. Top it with crispy turkey bacon, green onions, or extra cheese for an added burst of flavor. Whether you prefer it chunky or smooth, this soup can be customized to suit your taste.
Pair it with crusty bread, a fresh salad, or a grilled cheese sandwich for a satisfying meal. This soup stores well, making it perfect for leftovers—just reheat and enjoy!
Ingredients
- 4 large russet potatoes, peeled and diced
- 4 cups chicken broth
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups milk
- 1 cup heavy cream
- 2 tablespoons butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 4 slices turkey bacon, cooked and crumbled
- 2 green onions, sliced (for garnish)
Instructions
In a large pot, melt the butter over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute.
Add the diced potatoes, chicken broth, salt, pepper, and smoked paprika. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
Use a potato masher or immersion blender to mash some of the potatoes for a thicker consistency, leaving some chunks for texture.
Stir in the milk, heavy cream, and shredded cheddar cheese. Cook on low heat until the cheese melts and the soup is creamy.
Remove from heat and stir in the sour cream. Adjust seasoning if needed.
Ladle into bowls and top with turkey bacon, green onions, and extra cheese if desired.
Notes
✔ Best Potatoes: Russet potatoes work best for a creamy consistency, but Yukon Golds can be used for a richer flavor.
✔ Adjusting Thickness: Mash the potatoes for a thicker soup or blend for an ultra-smooth texture.
✔ Dairy-Free Option: Substitute coconut milk or cashew cream for heavy cream and use nutritional yeast instead of cheese.
✔ Storage: Store in the fridge for up to 4 days or freeze for up to 3 months.
✔ Reheating Tip: Warm on the stove over low heat, stirring frequently to maintain creaminess.
This soup is warm, filling, and perfect for any occasion—a true classic that will quickly become a family favorite! 🍲✨